7 Weak Spots of Cancer

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7 Weak Spots Of Cancer And How To Take Advantage of Them

Cancer Weakness #1:  High Oxygen Levels Kill Cancer While Low Oxygen Levels In The Body Breed Cancer

Did you realize that the underlying cause of cancer may be low cellular oxygenation levels, which in newly formed cells, damages their cellular respiration enzymes, which can cause them to become cancerous?

In 1931 Dr. Warburg won his first Nobel Prize for proving cancer is caused by a lack of oxygen respiration in cells. He stated in an article titled The Prime Cause and Prevention of Cancer that “the cause of cancer is no longer a mystery, we know it occurs whenever any cell is denied 60% of its oxygen requirements.”

“Cancer, above all other diseases, has countless secondary causes. But, even for cancer, there is only one prime cause. Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes.”

Some causes of poor oxygenation include a buildup of carcinogens and other toxins within and around cells, which blocks and then damages the cellular oxygen respiration mechanism. Clumping up of red blood cells slows down the bloodstream and restricts flow into capillaries. Which also causes poor oxygenation. Even lack of the proper building blocks for cell walls, essential fatty acids, restricts oxygen exchange.”

What Warburg and other scientists found in their research was that the respiratory enzymes in cells, used to make energy aerobically, die when cellular oxygen levels drop.

When this happens, the cell can no longer produce energy aerobically. So, if the cell is to live, it must, at least partially, ferment sugars, producing energy anaerobically.

According to Warburg, cells that produce energy by fermenting sugars may turn cancerous. Warburg’s contention is this...

Cells must switch to producing energy anaerobically because low oxygen levels have lead to the death of the respiratory enzymes needed to produce energy aerobically. When this happens, the cells cannot produce enough energy to maintain their ability to function properly. So they lose their ability to do whatever they need to do in the body.

Fermentation allows these cells to survive, but they can no longer perform any functions in the body or communicate effectively with the body. Consequently, these cells only multiply and grow. And may become cancerous. Or perhaps it would be more accurate to say, they become cancer cells in order to survive.

Decades ago, two researchers at the National Cancer Institute, Dean Burn and Mark Woods, (Dean translated some of Warburg’s speeches.) conducted a series of experiments where they measured the fermentation rate of cancers that grew at different speeds. What they found supported Dr. Warburg’s theory. The cancers with the highest growth rates had the highest fermentation rates. The slower a cancer grew, the less it used fermentation to produce energy.

Naturally Warburg’s contention was challenged and tested by other scientists.

Some researchers claimed this theory was not valid after they had measured a particularly slow growing cancer, and found no fermentation at all. And if cancer could grow with no fermentation, then fermentation, or lack of oxygen respiration, was not the cause of cancer. Dean Burn and Mark Woods checked those results.

Using more sophisticated equipment, they determined that the equipment these researchers used to measure fermentation levels was not accurate enough to detect fermentation at low levels. Their testing, using newer and more accurate equipment, showed that even in those very slow growing cancer cells, fermentation was still taking place, at very low levels.

This was also confirmed by Pietro Gullino, also at the National Cancer Institute, who devised a test, which showed that this slow growing cancer always produced fermentation lactic acid. Silvio Fiala, a biochemist from the University of Southern California, also confirmed that this slow growing cancer produced lactic acid, and that it’s oxygen respiration was reduced.

This theory makes sense. It also explains why there is never cancer of the heart. There are brain cancers, bladder cancers, cancers of every organ in the body. But have you ever heard of heart cancer? There wouldn’t be, not it this theory is correct. (There can be a cancerous growth on the heart.)

The body does not allow heart cells to produce energy anaerobically. Here’s why.

When you are working, or working out, and your muscles start to ache with pain, they have switched to temporarily producing energy anaerobically as they can’t get enough oxygen. This creates a lactic acid buildup, which eventually shuts down the muscle by causing pain.

If this were to take place in the heart when it was working hard, and lactic acid were to build up, this would shut down the heart. And you would die.

To prevent this, the body doesn’t allow heart muscles to produce energy through anaerobic fermentation. Heart cells just stop working when they can’t produce energy using oxygen. Consequently, they don’t get cancer because their cells cannot product energy through fermentation. Which means that they can’t lose their functionality and grow in an uncontrolled manner, turning into cancer.

Further research into Warburg’s theory showed that when oxygen levels were turned down, cells began to produce energy anaerobically, and ultimately became cancerous when levels went low enough. It took a reduction of 35% in oxygen levels for this to happen.

J.B. Kizer, a biochemist and physicist at Gungnir Research in Portsmith, Ohio explains, “Since Warburg's discovery, this difference in respiration has remained the most fundamental (and some say, only) physiological difference consistently found between normal and cancer cells. Using cell culture studies, I decided to examine the differential responses of normal and cancer cells to changes in the oxygen environment.

"The results that I found were rather remarkable. I found that... "High 02 tensions were lethal to cancer tissue, 95 percent being very toxic, whereas in general, normal tissues were not harmed by high oxygen tensions. Indeed, some normal tissues were found to require high 02 tensions. It does seem to demonstrate the possibility that if the 02 tensions in cancer tissues can be elevated, then the cancer tissue may be able to be killed selectively, as it seems that the cancer cells are incapable of handling the 02 in a high 02 environment."

So what may be a fundamental cause of cancer seems to be this. Some cells in the body become poorly oxygenated from too many toxins, poor quality cell walls, lack of circulation and anything else that causes too little oxygen to get into cells.

When newly formed cells suffer a 35% or more decrease in oxygen, their respiratory enzymes become permanently damaged.

In order to survive, those cells must switch to using fermentation to produce energy. If this low oxygen state continues through several cellular life cycles, this de-evolves them to a more plant like cell, which is cancerous.

Cancer cells produce excess lactic acid as they ferment energy. This is toxic and helps to prevent the transport of oxygen into neighboring normal cells. And over time as these cells replicate, the cancer may spread if not destroyed by the immune system. When the immune system cannot kill cancerous cells faster then they develop, you get cancer.

Chemotherapy and radiation are used because cancer cells are weaker than normal cells and therefore may die first.

However, chemo and radiation damages respiratory enzymes in healthy cells and overloads them with toxins, so they become more likely to develop into cancer. The underlying cancer causing conditions are worsened, not improved. And the cancer usually returns quickly a second time unless you make changes to support the health of your body.

By the way, there are scientists and others who deny that Warburg’s theory is valid because of the original inaccurate measurement of the amount of fermentation in slow growing cancer. In fact, I went to Quackwatch and read an article from a scientist claiming there was no research at all supporting Warburg’s theory, a statement having no basis in reality.

Probably the main implication of this research is that an effective way to support the body’s fight against cancer would be to get as much oxygen as you can into the cells. Raising the oxygen levels of the still normal cells would help prevent them from becoming cancerous. According to one study, increasing oxygen levels in cancer cells would help kill those cells.

A nurse who works in medical research said, “It’s so simple. I don’t know why I never thought of it before. When we’re working with cell cultures in the lab, if we want the cells to mutate, we turn down the oxygen. To stop them, we turn the oxygen back up.”

Ma Lan, MD and Joel Wallach DVD, point out that one type of white blood cells kills cancer cells by injecting oxygen creating hydrogen peroxide into the cells.

There is a bit more to this oxygenation story.

If you remember, according to Warburg, it is increased amounts of carcinogens, toxicity and pollution that cause cells to be unable to uptake oxygen efficiently. This is connected with over-acidity.

Cancer Weakness #2:  High Acidity In The Body Fosters Development Of Cancer While A More Alkaline Body Keeps The Body Cancer Free

There is plenty of research showing that cancer thrives in an acidic environment, and doesn’t survive in an alkaline environment. Cancer cells produce lactic acid as a byproduct of fermentation, which makes them highly acidic. Making the body more alkaline is of benefit in fighting cancer.


The majority of the foods and drinks we consume are acidic, with colas and other soft drinks being highly acidic. So unless you have been eating a very healthy diet, full of fresh fruit and vegetables, your body is way too acidic. And is a very good environment for cancer to grow in.

According to Keiichi Morishita in his book, Hidden Truth of Cancer, if blood starts to become acidic, then the body deposits the excess acidic substances in cells so that the blood will be able to maintain a slightly alkaline condition. This causes those cells to become more acidic and toxic, and causes a decrease in their oxygen levels.

Over time, he theorizes, these cells increase in acidity and some die. These dead cells themselves turn into acids. However, some of these acidified cells may adapt in that environment. In other words, instead of dying - as normal cells do in an acid environment - some cells survive by becoming abnormal cells.

These abnormal cells are called malignant cells. Malignant cells do not correspond with brain function nor with our own DNA memory code. Therefore, malignant cells grow indefinitely and without order. This is cancer.

As you can see, what he seems to be describing, though from a different point of view, is the process by which low oxygen levels turns some cells cancerous.

It is interesting to note the connections here. Alkaline water (including the water in cells) can hold a lot of oxygen. Acidic water (or cells) can hold very little oxygen. So the more acidic your cells are, the less oxygenated they will be. And the process cancer cells use to produce energy, fermentation, produces lactic acid, further increasing acidity.

Sang Whang, in his book Reverse Aging, points out that toxins are acidic. If the blood is already too acidic, the body must take the toxins out of the blood and deposit them in cells, to keep the blood the right pH. And it cannot release toxins into the blood to detoxify the cells, when the blood is too acidic. All of which helps to cause acidic, poorly oxygenated cells, which may, at some point, from excess acidity and lack of oxygen, turn cancerous.

By the way, it is not easy to get additional oxygen into cells. Most approaches don’t work well. Breathing oxygen is still limited by the amount of hemoglobin and acidity. And Dr. Whittaker points out, quite rightly, that liquid oxygen supplements that release oxygen into the blood, can’t get oxygen into the cells.

He explains that a delivery mechanism is needed to transport oxygen into cells. And though the typical oxygen supplement gets oxygen into the stomach or the blood, that doesn’t mean it, gets into the cells.

Cancer Weakness #3:  Control Candida Fungus And You Can Potentially Hinder Cancer Development In The Body

Some doctors theorize that candida or other systemic fungal infections may cause or at least contribute to the development of cancer. It makes sense. A widespread candida infection plays havoc on the immune system. Not only does the immune system become overwhelmed and worn out fighting it, but the candida (and other pathogens) excrete toxins that further weaken and harm the body.

The major waste product of candida is acetaldehyde, which produces ethanol. Ethanol can cause excessive fatigue, and reduces strength and stamina. In addition, it destroys enzymes needed for cell energy, and causes the release of free radicals that encourages the aging process.

Ethanol makes it difficult to absorb iron. This reduces one of the most important oxygen supports in the blood (iron), and makes it difficult for your body to oxygenate fully. And you know what may happen when your body can’t oxygenate well. So it may be important to deal with candida if one wants to successfully recover from cancer.

There is a simple test to help you determine if you have candida overgrowth.

First thing in the morning, before you put ANYTHING in your mouth, get a clear glass of water. Better still; leave it by your bed the night before. Work up a bit of saliva, and then spit it into the glass of water.

Check the water every 15 minutes or so for up to one hour. If you have a candida yeast infection, you will see strings (like legs) traveling down into the water from the saliva floating on the top, or “cloudy” saliva will sink to the bottom of the glass, or cloudy specks will seem to be suspended in the water. If nothing develops in 30 minutes, you are probably candida yeast free.

A few reports implicate the role of fungi in causing leukemia. In 1999 Meinolf Karthaus, MD, watched three different children with leukemia suddenly go into remission upon receiving a triple antifungal drug cocktail for their "secondary" fungal infections.

In 1997 Mark Bielski stated that leukemia, whether acute or chronic, is intimately associated with the yeast, Candida albicans, which mutates into a fungal form when it overgrows.

Milton White, MD. believed that cancer to be a chronic, infectious, fungus disease. He was able to find fungal spores in every sample of cancer tissue he studied.

Author Doug Kaufmann asserts that fungi in foods may play a role in cancer. He has seen children become free of their documented leukemia once the child's parents simply changed the child's diet. Kaufmann's diet is base on the widely published problem of mycotoxin contamination of our grain foods.

Grains such as corn, wheat, barley, sorghum, and other foods such as peanuts, are commonly contaminated with cancer-causing fungal poisons called mycotoxins. One of them, called aflatoxin, just happens to be the most carcinogenic substance on earth.

He says we consume, on average, from 0.15mg to 0.5mg of aflatoxin per day. So it is not sugar alone that is the problem in our western diet, but fungal toxins that are found in the sugary grains. More than once has Kaufmann interviewed a caller (on his health talk show) who absolutely craved peanut butter and popcorn just prior to their diagnosis of cancer.

Kaufmann feels that antibiotics may play a role in this. Antibiotics destroy the normal, protective gut bacteria, allowing intestinal yeast and fungi to grow unchecked. Resulting in Candida overgrowth. This can lead to immune suppression, symptoms of any autoimmune disease, or even cancer.

"If the onset of any symptom or disease, cancer included, was preceded by a course of antibiotics," he says, "then look for a fungus to be at the root of your problem."


Cancer Weakness #4:  A Strong Immune System Spells Trouble For Cancer

An important aspect of dealing with cancer is supporting the immune system. After all, for most of your life the immune system has successfully dealt with cancer cells. It must become worn out, ineffective and unable to deal with the cancer cells before cancer takes hold and thrives.

So it may be quite important to strengthen the immune system so that it can better fight cancer. Especially if you are getting medical treatments that wipe out the immune system, and make the body more acidic to boot.

Some natural supplements are better than others at supporting the immune system and creating health in the body. The trick is the use the ones that help the most. And the other concern, if you have cancer, is to make sure you take enough of them.

Generally 5 to 10 times the normal supplemental amounts seem to work best.

Cancer Weakness #5:  Control Excessive Free Radical Damage & Take In More Antioxidants To Subdue Cancer

One theory about the cause of cancer is that excessive free radical damage in cells harms the DNA and causes some cells to mutate into cancerous cells. While at best, this would seem to only be a contributing factor to some of the other conditions that cause cancer, there is no doubt that free radical scavengers play a role in fighting cancer and that the more important ones, like the OPCs that took care of lung cancer, can literally get rid of cancer in the body.

The French, with their lower cancer rates from consuming OPCs and resveratrol in red wine, have made red wine famous for its health benefits. Or at least the OPCs and resveratrol from grape skin famous. There is another side to their low cancer rates though that most people don't know...

The French do not drink chlorinated water. They ozonate their water to purify it.

Does this make a difference? Absolutely.

"We are quite convinced... that there is an association between cancer and chlorinated water."
Medical College Of Wisconsin research team

We don’t use chlorine because it’s safe, we use it because it is cheap. We essentially still pour bleach in our water before we drink it. The long-term effects of chlorinated drinking water have recently been recognized. According to the U.S. Council Of Environmental Quality, "Cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine."

It may cause much heart disease too. Dr. Joseph Price wrote a highly controversial book in the late sixties titled Coronaries/Cholesterol/Chlorine, and concluded that nothing can negate the incontrovertible fact, the basic cause of atherosclerosis, heart attacks and stroke, is chlorine.

Dr. Price later headed up a study using chickens as test subjects, where two groups of several hundred birds were observed throughout their span to maturity.

One group was given water with chlorine and the other without. The group raised with chlorine, when autopsied, showed some level of heart or circulatory disease in every specimen, the group without had no incidence of disease. The group without chlorine grew faster, larger and displayed vigorous health.

This study was well received in the poultry industry, and is still used as a reference today. As a result, most large poultry producers use dechlorinated water.

When chlorine is added to our water, it combines with other natural compounds to form Trihalomethanes (chlorination byproducts), or THMs. These chlorine byproducts trigger the production of free radicals in the body, causing cell damage, and are highly carcinogenic.

"Although concentrations of these carcinogens (THMs) are low, it is precisely these low levels that cancer scientists believe are responsible for the majority of human cancers in the United States". The Environmental Defense Fund

Dr. Robert Carlson, a highly respected University of Minnesota researcher, sums it up by claiming, "Chlorine is the greatest crippler and killer of modern times!"

Breast cancer, which now affects one in every eight women in North America, has recently been linked to the accumulation of chlorine compounds in the breast tissue. A study carried out in Hartford Connecticut, the first of it’s kind in North America, found that: 

“Women with breast cancer have 50% to 60% higher levels of organochlorines (chlorination byproducts) in their breast tissue than women without breast cancer."

It is not just drinking chlorinated water that is the problem.

Up to two thirds of our exposure to chlorine is due to inhalation of steam and skin absorption while showering. A warm shower opens up the pores of the skin and allows for accelerated absorption of chlorine and other chemicals in water.

The steam we inhale while showering can contain up to 50 times the level of chemicals than tap water due to the fact that chlorine and most other contaminants vaporize much faster and at a lower temperature than water. Inhalation is a much more harmful means of exposure since the chlorine gas (chloroform) we inhale goes directly into our blood stream.

"Showering is suspected as the primary cause of elevated levels of chloroform in nearly every home because of chlorine in the water." Dr Lance Wallace, U.S. Environmental Protection Agency.

If you take showers using chlorinated water and are dealing with cancer, clearly installing a shower filter to dechlorinate your shower water makes good sense.

Another reason we have too much free radical damage and too much cancer is that processed foods generate more free radicals than whole foods, and have fewer nutrients to act as free radical scavengers to help protect you from those free radicals.

On top of this, you are exposed to 70,000 chemicals -- 20,000 of which are known cancer-causing agents. These all cause free radical damage too, and help to cause cancer in yet another way. It is the buildup of toxins in the body that blocks cell oxygenation and leads to the development of cancer from low oxygen levels in cells.

Cancer Weakness #6:  High Levels Of Enzymes Create Havoc For Cancer

Researchers have noted for years a correspondence between low enzyme levels and cancer. In fact enzyme therapy has been used with good results against cancers in Europe, and by some doctors in the United States. To literally digest cancerous cells.

The major reason enzymes levels become depleted is that we eat mostly processed, irradiated and cooked food.

The digestive system was designed to process raw food. Raw food, when it is picked ripe, has enzymes in it that help break down that food in the upper stomach where it sits for 30 to 45 minutes. The enzymes in the food predigest that food. Then in the lower stomach the pancreas excretes more enzymes.

When you eat cooked, irradiated and processed foods where the enzymes have been killed, the food does not predigest in the upper stomach. So when it reaches the lower stomach two things happen. The pancreas must make extra enzymes to try and break down the food.

Often food is only partially digested.

The pancreas, after decades of overworking, eventually is no longer able to produce an adequate supply of enzymes. So you develop low enzyme levels and your body cannot naturally kill cancerous cells using enzymes.

In addition, food that is not completely digested all too often makes its way into the bloodstream. Especially if you have leaky gut syndrome from candida overgrowth. This partially digest food cannot be absorbed by cells. So it is treated as a toxin, and the immune system has to get rid of it. This puts an additional strain on the already overworked immune system.

Studies have found that the immune system treats the ingestion of cooked food as a toxic poison, causing a jump in white blood cells in an attempt to get rid of it as fast as possible.

Taking a good quality enzyme supplement with meals, one that has high levels of protease to digest protein, lipase to digest fat, and amylase to digest carbohydrates helps break down food in the upper stomach. So that the pancreas doesn’t have to produce extra enzymes. Food is better digested.

Take these enzymes on an empty stomach. A stack of research shows that enzymes, when taken in this manner, will go into the bloodstream and clean it up. And in the process may digest and kill cancer cells.

Two other things this will do. Unstick clumpy red blood cells. Sticky, clumped up red blood cell clusters clog up capillaries and reduce circulation. So that cells cannot oxygenate properly. Which as you have gathered by now, may contribute to cancer.

Cancer tumors produce a thick fibrin protein to help protect them from the immune system. This also helps to stick the cancer tumor to wherever it is.

These digestive enzymes when in the bloodstream may be able to digest and dissolve the fibrin coating. Large amounts of enzymes would need to be taken and they would need to be enzymes high in protease to break down the fibrin.

Cancer Weakness #7:  Balance The Energetics Of The Body To Sabotage The Spread Of Cancer

Conditions that lead to cancer can also be viewed energetically. Energy or vibratory levels differ between cancerous cells and healthy cells.

For example …

Cancer cells have much lower levels of energy, lower vibratory levels. For a cell to turn cancerous, its vibratory energy must be low. There has been research showing that raising the energetic level of the body helps it to better deal with cancer.

Fortunately, there are ways to safely and easily raise the vibratory levels of cells. One way is to drink fluids that have been energized.

Liquids start to vibrate at the level the fluids near them are vibrating. So drink high-energy water and it will start to raise the energetic level of the cells in the body.

Crystals and some type of magnetics will also raise vibratory levels in the body. The higher they are raised, the healthier the body is and the harder you make it on cancer.

NOTE: This article is part of a comprehensive report. To read the entire report, click here.

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